Grape And Rosemary Focaccia

Hi Bold Bakers! If you’ve never had — or heard of — Grape and Rosemary Focaccia, it is the perfect combination of sweet and salty and it’s nearly impossible not to want to polish off the entire thing! Grape focaccia, or Schiacciata Con L’uva, or grape harvesters’ focaccia, actually has a deep history in Tuscany, where people would make this bread to represent the annual autumn harvest of grapes! Already have an account? Grapes that are harvested for wine and focaccia? That’s a win-win for me! My homemade grape and rosemary focaccia recipe uses honey instead of sugar. And, traditionally, there’s no rosemary in grape harvesters’ focaccia, but I wanted to add a savory flavor to help balance the sweetness of the honey and grapes. The end product has all the flavor notes I love together, and it looks absolutely beautiful!

What Is Grape and Rosemary Focaccia?

Grape and rosemary focaccia is a type of flatbread that is somehow irresistible, perfectly salty, sweet, and olive oily all in one bite. This recipe creates focaccia with an amazing crisp outside but super soft inside. Can’t you imagine serving this with some wine and cheese right as the autumn leaves are at their peak?

The Type Of Grapes

The best grapes to use for focaccia have got to be Concord grapes! They’re harvested in Septemeber through late October, and they’re best when they are in season. If you’ve never had a Concord grape before, I guarantee it will blow your mind! The skin is thick, and a little sour, but the juice inside is so sweet, it tastes just like grape juice! (Which makes sense, huh?)

What You Need To Make Grape And Rosemary Focaccia

Measuring Cups and Spoons Mixing bowls Plastic wrap 10″ baking pan

How To Make Grape And Rosemary Focaccia

If you think you’re in for a difficult time, think again. Here’s what you can expect from this recipe (don’t forget to get the full recipe with measurements, on the page down below).

Gemma’s Pro Chef Tips For Making Grape And Rosemary Focaccia

Use Concord grapes! But remember to de-seed them if they have seeds! Make the focaccia up to 2 days in advance. The flavors and textures will improve as it sits and ferments. Don’t be shy with that olive oil! If you think you’re using too much, you probably aren’t. Focaccia should be an almost oily bread. If you use instant yeast, add it to the flour. If you are using active yeast, you will need to activate it in the liquid first. If you want chewier focaccia, use bread flour instead of all-purpose flour.

How Do I Store Grape And Rosemary Focaccia?

Leftovers can be stored at room temperature, covered, for up to 3 days. If you would like to freeze your focaccia, wrap it in parchment paper and place it in an airtight container.